Roasted Winter Root Vegetables

This simple, time-saving recipe lets you prepare winter root vegetables in advance for Thanksgiving dinner. Parboil parsnips, rutabaga, and carrots, freeze or refrigerate them until needed, then toss them with vegetable oil, salt, pepper, and dried basil before roasting them to bring out their natural sweetness.

• Preparation Time: 40 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 30 mins
• Calories: 99 Calories

Ingredients

• salt and ground black pepper to taste
• 5 pounds rutabaga, peeled and cut into 2x1/2 inch pieces
• 5 pounds parsnips, peeled and cut into 2x1/2 inch pieces
• 5 pounds carrots, peeled and cut into 2x1/2 inch pieces
• 0.75 teaspoon salt
• 1.25 cups vegetable oil
• 1.25 cups chopped fresh parsley
• 0.25 cup dried basil

Recipe Instructions

Step 1

Preheat oven to 425 degrees F (220 degrees C).

Step 2

Place the rutabaga in a pan and cover with water. Add 1/4 teaspoon of salt. Bring to a boil, reduce heat to medium, cover, and simmer until tender and easily pierced with a fork, about 5 minutes. Drain well, and cool completely. Repeat steps to cook the parsnips and carrots.

Step 3

Place completely cooled vegetables in resealable freezer bags. Refrigerate for 1 to 2 days, or freeze up to 1 month. To thaw the vegetables, refrigerate overnight and drain.

Step 4

Pour the vegetable oil into a rimmed baking dish. Place the vegetables into a large mixing bowl and toss with the basil, salt, and pepper. Place the pan in preheated oven to heat for 5 minutes. Add the vegetables and toss to coat with the oil.

Step 5

Roast vegetables in preheated oven, turning every 10 minutes, until tender and golden brown, about 30 minutes. Sprinkle with parsley before serving.